Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 6 to 8 servings
1 tablespoon olive oil
1 (6-ounce) package sliced Portobello mushrooms
1 (10-ounce) package baby spinach leaves
1 red onion, thinly sliced
10 grape tomatoes, halved
For dressing:
⅓ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons mayonnaise
1 teaspoon prepared crushed garlic
½ teaspoon sugar
½ teaspoon kosher salt
1. In a 12-inch skillet, heat oil over medium heat.
2. Add mushrooms and sauté for 5 minutes. Set aside.
3. In a salad bowl, place baby spinach, onion and tomatoes.
4. In a small bowl, whisk together all the dressing ingredients until smooth and creamy. Pour over salad.
5. Spoon mushrooms over salad. Toss gently and serve.
Tip:
If you like arugula, add some to the salad.
If you don’t have time to sauté, just use 1 carton of fresh sliced white mushrooms in place of the Portobellos.
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